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This avgolemono rice uses lamb stock because we love its connection to the roast leg of lamb at Easter, but you can happily use chicken stock at any time of year The rice is cooked “pasta style,” in plenty of boiling salted water and drained when done, which is how we cook rice pretty much all the time now, dodging the sometimes mushy, sometimes waterlogged, sometimes al dente results of the usual cooking method The egg-lemon sauce is tart and creamy at the same time, a unique richness without any cream or butter, that is killer almost anywhere it lands, from warm asparagus, to gently roasted salmon, to cold poached chicken, to steamed artichokes, even to orzo pasta.
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Ground beef, ground pork, and the secret ingredient of lard come together in this recipe for the best burgers yet.
Ingredients: beef, pork, lard, shallots, cloves
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Get BBQ Beef Brisket Sandwich with Watercress Salad with Shaved Fennel and Grapefruit Recipe from Food Network
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These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.
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This simple, versatile Thai green curry works with beef, pork, chicken, or seafood. Add veggies of your choice to make it your own.
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Classic bone-in prime rib au jus is a holiday favorite!
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Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork.
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Get White Bean Fish Stew Recipe from Food Network
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This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I...
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Get Five-Spice Grilled Duck with Citrus Sauce and Couscous Recipe from Food Network
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Spaghetti sauce and three kinds of Italian cheeses make a surprisingly quick and budget-friendly baked ziti that's perfect for a weeknight meal.